Parmesan Popovers - Kraft Recipes Top
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Parmesan Popovers

Prep Time
Total Time

12 servings

Looking for a popover with a cheesy twist? Try our recipe for Parmesan Popovers. The Parmesan and Italian cheeses add great flavor and aroma to this classic recipe.

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Place muffin pan in oven to heat. Meanwhile, combine flour, cheese and salt in medium bowl. Whisk eggs, milk and butter in separate bowl until blended. Add to flour mixture; stir just until blended. (Batter will be slightly lumpy.)
  • Spray 12 hot muffin pan cups with cooking spray. Spoon batter into prepared cups, adding about 1/4 cup batter to each cup.
  • Bake 15 min. Reduce oven temperature to 350ºF. Continue baking popovers 20 to 25 min. or until tops are puffed and golden brown. Transfer popovers from muffin pan to wire rack. Use sharp knife to cut slits in tops of popovers to vent the steam. Serve warm.

Special Equipment Needed

* Made with quality cheeses crafted in the USA.

Parmesan-Rosemary Popovers

Prepare recipe as directed, adding 1 Tbsp. finely chopped fresh rosemary leaves to flour mixture before mixing with the egg mixture.

Serving Suggestion

Serve with cooked roast beef, cooked carrots, sautéed green beans and mashed potatoes.

Important Note

Be sure to let the popovers bake 35 min. before opening the oven door to check on the doneness of the popovers. Opening the oven door before then could cause the popovers to sink in the centers.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 140
Total fat 8g
Saturated fat 4.5g
Cholesterol 65mg
Sodium 330mg
Carbohydrate 11g
Dietary fiber 2g
Sugars 2g
Protein 9g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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